Chicory
Cichorium intybus
Herbs
A quickly-growing perennial, chicory is often grown for its edible leaves or roots, which are sometimes roasted, ground, and used as a coffee additive.
(Detailed plant information can be found at the bottom of the page.)
Cichorium intybus Photo Gallery
Cichorium intybus Plant Information
| Classification | |
|---|---|
| Scientific Name: | Cichorium intybus |
| Common Name: | chicory |
| Family: | Asteraceae |
| Suggested Uses: | perennial, natives, herbs |
| Characteristics | |
| Plant Form: | upright |
| Height: | 1 - 3 feet |
| Spread: | 1.5 - 2 feet |
| Foliage: | medium-textured, alternate leaves with lobed or toothed margins |
| Flower: | blue ray flowers with square tips |
| Bloom Period: | Summer |
| Environment | |
| Sun: | light shade |
| Water: | medium water requirement |
| Heat Tolerance: | medium heat tolerance |
| Care | |
| Maintenance: | rapid growth rate propagation by seed |
| Additional Notes: | roasted and ground roots have been used as a coffee additive young tender roots are also boiled and eaten may be used to produce blue dye not useful as a cut flower, as it wilts too quickly |
TTU Plant Resources
-
Address
Texas Tech University, Department of Plant and Soil Science, Box 42122, Lubbock, TX 79409 -
Phone
806.742.2838 -
Email
Melanie.Jackson@ttu.edu